Broccoli Cashew Stir-Fry
User Reviews
4.9
204 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
3
-
Calories
332 kcal
-
Course
Main Course
-
Cuisine
Asian, Vegan, gluten-free
Broccoli Cashew Stir-Fry
Report
Crisp broccoli and tender cashews pair perfectly in this healthy, oil-free stir-fry. It's made with simple ingredients, but is full of satisfying flavor!
Share:
Ingredients
- 1 small yellow onion
- 3-4 cloves garlic
- 1 large head broccoli (10 oz. florets, about 4 cups)
- 1 Tbsp. freshly grated ginger (about a 1 inch piece)
- 1 cup roasted cashews*
- 2-3 Tbsp. tamari
- 1 tsp. sesame seeds (or more)
For serving (optional):
- Brown rice, quinoa, noodles, etc.
Add to Shopping List
Instructions
- Begin cooking your rice or quinoa if using. (Or do this ahead of time so it’s ready to go.)
- Meanwhile, thinly slice onion.
- In a large skillet over medium-high heat, sauté onion for 8-10 minutes. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic and grate ginger. (I use a microplane grater for ginger.) Cut broccoli into bite-sized florets.
- When onion is translucent, add garlic, ginger, and broccoli. Stir.
- Add 1/4 cup water (or vegetable broth), cover, and let broccoli steam for 5 minutes, stirring occasionally. Be sure to keep an eye on it and add more water/broth as needed to keep the pan from drying out.
- Add cashews, tamari, and sesame seeds. (Start with 2 Tbsp. tamari and add more as desired.)
- Stir well and heat another 2-3 minutes or until broccoli is desired tenderness.
- Serve over a warm bed of rice or quinoa.
Notes
- *Cashews: I use dry roasted cashews. I don’t recommend raw cashews for this recipe. Roasted adds another beautiful layer of flavor!
- Garlic & ginger: I love these flavors, so I usually add a little more than what’s noted. Feel free to do the same if you're similar.
- Vegetables: The recipe is cashew-heavy, but you could easily reduce them and include other additions. Mushrooms, zucchini, snow peas, bok choy, carrots, bell pepper, tofu, green onions, etc.
- Nutrition: Estimated nutritional content is calculated without the rice/quinoa/noodles for serving.
Nutrition Information
Show Details
Calories
332kcal
(17%)
Carbohydrates
28g
(9%)
Protein
12g
(24%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Potassium
742mg
(21%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
757IU
(15%)
Vitamin C
112mg
(124%)
Calcium
94mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 12g | 24% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Potassium | 742mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 757IU | 15% |
| Vitamin C | 112mg | 124% |
| Calcium | 94mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
204 reviews
Excellent
Other Recipes
You'll Also Love
Crispy Peanut Tofu & Cauliflower Rice Stir-Fry
Asian, Chinese, Vegan, Indonesian-Inspired
4.8
(1,029 reviews)
